10 museum exhibits about eating and drinking

Posted!

A link has been posted to your Facebook feed.

Perhaps the most comprehensive exhibit on food in America, 'FOOD: Transforming the American Table 1950–2000' examines everything from the mass production of food in America to making wine in California, at Smithsonian's National Museum of American History. Jaclyn Nash, National Museum of American History

A popular part of the 'FOOD' exhibit is the kitchen used for filming famous chef Julia Child’s television show in the ’90s. It contains tools and equipment from the 1940s up to 2001, when Childs donated the kitchen to the Smithsonian. Hugh Talman, National Museum of American History

America’s love affair with snacks is no secret and it’s one of the many things examined at the 'FOOD' exhibit. There’s even a special portion devoted to Super Bowl snacks. Jaclyn Nash, National Museum of American History

'Beerology' at the San Diego Museum of Man
examines how beer was invented by ancient civilizations and how it has evolved to its current incarnation. Ancient artifacts and drinking vessels, surprising trivia and scheduled tastings make this a can’t-miss exhibit for anyone interested in the craft of brewing. Stacy Keck, courtesy of the San Diego Museum of Man

This section on the Moche civilization of northern Peru, which was active from 100 to 800 AD, studies the importance of corn beer in the ancient culture and displays ceramic drinking vessels made by the Moche people. Stacy Keck, courtesy of the San Diego Museum of Man

Highlights include a culinary studio that will feature a dish created by a local chef each month to exemplify a Chinese cooking technique like velveting or stir fry, which will offer visitors tastings. In December, visitors can try honey walnut shrimp by Jonathan Wu of Fung Tu, and tofu with crab sauce by Jeremiah Stone of Contra and Wildair will be featured in January. Marko Krunic

A main draw is the 'Gallery of the South: States of Taste', a collection of exhibits focusing on the food of each state in the South, exploring ingredients, recipes, people, brands, dishes and agriculture. Stephen Binns, courtesy of Southern Food & Beverage Museum

The museum hosts weekly lunch demonstrations on Thursdays from 11 a.m. to 1 p.m. Through January 2017 the focus will be on Creole-Italian dishes. Participants watch demonstrations, eat lunch and take home the recipes. courtesy of Southern Food & Beverage Museum

At Cleveland Museum of Natural History, 'Our Global Kitchen' goes back to the dark ages to show how food has been at the center of human history for centuries. The traveling exhibit was originally created at the American Museum of Natural History in New York City. Laura Dempsey

There are special interactive areas for children at the exhibit. The exhibit also details how today’s global food economy evolved and explains social justice and sustainability challenges we face. Visit on Saturdays or Sundays to catch the live food demonstrations highlighting various cuisines from around the world. Laura Dempsey

Ancient farming and cooking artifacts are on display as well as a recreated ancient marketplace that visitors can walk through. This wooden mold from the late 1800s was used to shape cakes that would be given to family and friends during China’s Autumn Moon Festival. The leaping carp is a symbol of plenty. Laura Dempsey

Possibly the most complete collection of food-related items, the Culinary Arts Museum at Johnson & Wales University is devoted to food and mankind’s relationship to it. In Providence, R.I., the university's College of Culinary Arts offers students a window into the gastronomic past. Industrialist Paul Fritzsche donated 7,500 rare and historical cookbooks, and chef Louis Szathmáry donated most of his enormous culinary collection. Culinary Arts Museum at Johnson & Wales University

Items at the Culinary Arts Museum include 60,000 cookbooks, celebrity chef jackets and other memorabilia, an exhibit tracing the evolution of the stove, and an exhibit devoted to dessert, which includes an installation of the Agora Ice Cream Parlor from New York City. Culinary Arts Museum at Johnson & Wales University

At the Dali Museum in St. Petersburg, Fla., 'Ferran Adria: The Invention of Food' features photography, video, and flatware and vessels designed by world-famous chef Ferran Adria, formerly of El Bulli in Spain, which was considered the best restaurant in the world before it closed in 2011. Pepo Segura, elBulliArchive

A video catalogue of every dish (all 1,846 of them) ever created at El Bulli plays on a large wall, and there are photographs of exquisite dishes and their natural inspirations, among other displays. Francesc Guillamet, elBulliArchive

Food is on-hand in the form of pata negra, a jamon iberico imported from Spain, which is sliced for tasting in one corner of the room between 11 a.m. and 3 p.m. The exhibit runs through November 27. Francesc Guillamet, elBulliArchive

Many star Chinese chefs, including pioneers like Ming Tsai and Anita Lo, and newer restauranteurs like Danny Bowien and Vivian Ku, are featured in the immersive video experience in 'Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America' at the Museum of Chinese in America in New York City. The centerpiece is a banquet table with items selected by each chef from their kitchens and unique ceramic vessels to represent each chef and 18 regional cooking styles. Museum of Chinese in America

Curated by two-time James Beard Award winner Rebekah Denn, 'Edible City: A Delicious Journey' details food in Seattle and the Pacific Northwest, with displays on the history of Pike Place Market, the origins of the Rainier cherry, and the story of Marra Farm in Seattle’s South Park neighborhood. Museum of History & Industry

Dick Yoshimura founded the Mutual Fish Company in Seattle in 1947 and was celebrated and revered by many area chefs who were customers. He and other Seattle food pioneers are celebrated at the Museum of History & Industry exhibit. Museum of History & Industry

Another Seattle favorite celebrated at the exhibit, Beecher’s Handmade Cheese opened in Pike Place Market in 2003 and was the city’s only artisan cheesemaker. Visitors can still watch fresh cheese being made. Museum of History & Industry

Travelers can satisfy a craving for knowledge at these food and beverage-focused exhibits and museums across the country. From famous chefs to ancient Mesopotamia, the world of food is surprisingly well represented at our nation’s cultural institutions.

You can learn who invented a machine that sliced carrots into sticks in 1959 and discover where baby carrots come from (hint: they don’t grow that way) at the FOOD exhibit at the National Museum of American History. At the Beerology exhibit at the Museum of Man, you’ll find out where the world’s oldest liquid beer was discovered. You can learn where chef Ferran Adrià gets his inspiration, sit down in a re-created New Hampshire tavern from the 1800s, view thousands of pizza-themed ephemera and much more at these experiences across America. And for those wondering how you can enjoy an exhibit on food without actually eating, several of them incorporate edible treats into the displays.

Exhibitions range from broad (the modern history of food in America) to very specific (Spanish chef Ferran Adrià). Coincidentally, there are two Chinese food exhibits in New York City right now, one at the Museum of Chinese in America and one at the Museum of Food and Drink (MOFAD).

“We are excited to launch Chow and provide our visitors with a first-hand experience of Chinese American culture and its culinary achievements,” says Peter J. Kim, executive director of MOFAD. “We are presenting our curated content in innovative ways that are truly interactive, memorable and delicious.”

While some exhibits are temporary, there are plenty of permanent museums devoted to food. Browse the gallery above for 10 fun ways to whet your appetite for food, education and entertainment.